Pink roasted steak with mushroom-and-pepper sauce is not just a meal; it’s an experience that brings together tenderness and rich, earthy flavor. This delightful dish features a succulent Angus beef sirloin steak, cooked to a perfect pinkness and drenched in a luxuriously creamy mushroom sauce enlivened by zesty peppercorns and aromatic rosemary. Whether you’re planning an intimate dinner for two or a festive gathering with friends, this recipe has that wow factor that transforms ordinary dinner into something special.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pink Roasted Steak with Mushroom Sauce
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Pink Roasted Steak with Mushroom Sauce

I still remember the first time I made Pink Roasted Steak with Mushroom Sauce; the aromas floating through my kitchen were enough to make anyone swoon. The combination of the expertly seared steak and the hearty sauce is simply mouthwatering. Perfectly juicy steaks paired with a creamy sauce create a sumptuous dish that’s not only easy to prepare but guaranteed to impress. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: Takes just about 70 minutes from start to finish, making it great for weeknight dinners.
Irresistible Flavor: The combination of creamy sauce with the zing from green peppercorns and the depth of mushrooms is absolutely divine.
Eye-Catching Appeal: This meal looks as impressive as it tastes, perfect for impressing guests without a ton of effort.
Flexible Serving: Great for a cozy date night or an elevated meal with friends; it fits any occasion seamlessly.
Diet-Friendly Options: With minor tweaks, you can make it gluten-free or lighter.

Ingredients You’ll Need

Olive oil, for frying: A staple for sautéing, it helps create a beautiful sear on the meat. Extra virgin olive oil brings additional flavor but regular works too.
2 tablespoons butter: Adds richness and depth to the sauce; you can substitute with vegan butter for a dairy-free option.
1 onion, very finely chopped: Sweetens the sauce as it cooks down; yellow or white onions work best.
200 grams portabellini mushrooms, sliced: These mushrooms have a lovely, meaty texture that enhances the sauce; cremini or button mushrooms can be used as substitutes.
1 teaspoon green peppercorns: Adds a pop of flavor; regular black pepper can replace them if necessary.
½ cup brandy: Brings complexity to the sauce; feel free to use sherry or a splash of white wine for a non-alcoholic version.
2 sprigs rosemary: Fresh herbs elevate the dish; substitute with thyme if necessary.
½ cup beef stock: Adds depth to the sauce; homemade is great, or use a good-quality store-bought version.
1 cup cream: This makes the sauce luxuriously smooth; heavy cream works best, but half-and-half is a lighter alternative.
Salt and freshly ground black pepper: Essential for seasoning at multiple stages—it’s all about layering flavor.
4 teaspoons olive oil: For frying the steak, it ensures a perfect golden-brown crust.
2 lemons, juiced: The acidity of lemons brightens the dish and balances flavors.
600 grams mature thick-cut Angus beef sirloin steak: The star of the show! Choose a well-marbled cut for the best flavor and tenderness.

How to Make Pink Roasted Steak with Mushroom Sauce

Heat oil and butter: In a medium saucepan, heat 2 tablespoons of olive oil and 2 tablespoons of butter over high heat until sizzling. Add the finely chopped onion and sliced portabellini mushrooms, frying for about 3 to 5 minutes or until the mushrooms are tender and fragrant.

Cook sauce: Stir in the green peppercorns. Next, pour in ½ cup of brandy and bring the mixture to a boil. This is the moment where the flavors start to meld beautifully! After it’s bubbling, flambé the sauce to enhance flavors carefully, then add in the rosemary sprigs, beef stock, and 1 cup of cream. Stir everything together and let it come to a boil, cooking until the sauce has reduced by about a third, roughly 3 to 5 minutes. Once it’s beautifully thickened, remove the rosemary, season with salt and freshly ground black pepper.

Prepare the steak: Preheat a frying pan until it’s smoking hot. Drizzle the remaining 4 teaspoons of olive oil and the juice from 2 lemons over the Angus beef sirloin steak, seasoning it to taste. Lay the steak in the hot pan, starting with the fat side down and frying for about 2 minutes to create a nice crust.

Cook the steak to desire: After the initial sear, cook for an additional 5 to 6 minutes on each side for a perfect medium-rare or until it reaches your desired level of doneness. Once cooked, remove the steak from the pan and allow it to rest for about 2 minutes; this helps retain its juices.

Serve it up: Slice the steak and serve it generously topped with the mushroom sauce. Pair it with your favorite vegetables, and let the flavors elevate your meal!

Storing & Reheating

To store leftovers, place the steak in an airtight container and refrigerate for up to 3 days. For the mushroom sauce, keep it separate to maintain texture. If you’d like to save it for longer, you can freeze the sauce in a freezer-safe container for up to 3 months. When reheating, warm both the steak and sauce gently in a pan over low heat to avoid drying out the meat. You can add a splash of cream to the sauce to refresh its richness.

Chef’s Helpful Tips

Overcooking steak is a common pitfall—use a meat thermometer for precision. Aim for around 130-135°F for medium-rare.
Resting the steak is crucial; it allows the juices to redistribute, making each bite tender.
If your sauce is too thick after reducing, you can whisk in a touch more beef stock or cream to achieve your preferred consistency.
For added flavor, consider marinating your steak for a couple of hours with garlic and herbs before cooking.
Always use fresh herbs for the best flavor—dried herbs just won’t give you the same aromatic experience.
Prepare the sauce ahead of time; it can easily be reheated just before serving, saving you precious time when you entertain.

This Pink Roasted Steak with Mushroom Sauce encapsulates the essence of comfort food while allowing for subtle elegance. Not only is it a joy to create, but it also invites conversation and satisfaction at the dinner table. Don’t hesitate to try different mushrooms or herbs—experimenting is half the fun! Enjoy your culinary journey, and may your plates be delicious!

Recipe FAQs

Can I use a different cut of steak?

Absolutely! While Angus beef sirloin provides excellent flavor and tenderness, you could also use ribeye, filet mignon, or even a flank steak for varied taste and texture. Just be aware that cooking times may vary according to the cut.

What side dishes pair well with this steak?

Consider serving this dish with roasted vegetables, garlic mashed potatoes, or a simple green salad tossed with a light vinaigrette. The creamy sauce also complements crusty bread, perfect for soaking up those rich flavors!

Can I make the sauce ahead of time?

Yes, making the sauce in advance is a great idea! You can prepare it earlier in the day and simply reheat it gently before serving, adding a bit of cream if it thickens up too much.

Is flambéing necessary for the recipe?

While flambéing adds depth and an explosive flavor profile, it’s not strictly necessary. If you’re uncomfortable with flambéing, just allow the brandy to reduce on the heat until most of the alcohol has evaporated before moving on to the next steps.

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Pink Roasted Steak with Mushroom Sauce

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Author: Peter
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Yield: 4 servings 1x
Category: Main Dishes
Method: Frying, Saucing
Cuisine: American

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Description

Experience the delectable blend of pink roasted steak and creamy mushroom sauce. This dish features tender angus beef sirloin, earthy mushrooms, and zesty lemon, making it a perfect choice for a quick yet sophisticated meal that will impress anyone at the dinner table.

Ingredients

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olive oil, for frying
2 t butter
1 onion, very finely chopped
200 g woolworth portabellini mushrooms, sliced
1 t green peppercorns
½ cup brandy
2 sprigs rosemary
½ cup beef stock
1 cup cream
salt and freshly ground black pepper
4 t olive oil
2 lemons, juiced
600 g woolworths mature thick-cut angus beef sirloin steak

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Instructions

Heat olive oil and butter in a medium saucepan over high heat.
Add the finely chopped onion and sliced mushrooms, frying for 3–5 minutes until mushrooms are soft.
Stir in green peppercorns and add brandy, bringing it to a boil.
Flambé the sauce, then incorporate rosemary, beef stock, and cream, stirring well.
Bring to a boil and let the sauce reduce by a third, cooking for about 3–5 minutes; remove rosemary sprigs and season to taste.
Heat a frying pan until it's smoking hot, drizzle olive oil and lemon juice over the steaks, and season them.
Sear the steaks on the fat side for 2 minutes, then cook for 5–6 minutes on each side for medium rare or until desired doneness.
Allow the steak to rest for 2 minutes before serving with the sauce and choice of vegetables.

Notes

For a richer flavor, you can add more mushrooms or try different types like cremini.
Make sure to let the steak rest after cooking, which helps retain its juices.
Serve with a side of roasted vegetables for a complete meal.